Papos Secos Portuguese Rolls
Soon the Papos Secos Portuguese Rolls were ready to come out of the oven, puffed and golden and smelling so very incredible. A roll with a crusty, crackling skin that breaks open to a soft, airy, tender crumb. And the most amazing thing is the incredible taste of the papos secos! This bread is sooo tasty!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups lukewarm water, 480g
- 2 1/2 tsp yeast
- 1 tbsp sugar
- 5 cups bread flour, 600g
- 2 tbsp unsalted butter, 28g
- 1 tbsp salt
Instructions
- 1
Activate the yeast: Add the yeast, sugar and 1/2 cup of the water in a small bowl. Mix and let sit for 5-10 mins or until the surface foams.
- 2
Mix the dough: Add the flour, 1 1/2 cups water and butter into mixing bowl. Mix with low speed for a couple of mins until a dough ball is formed. Cover the bowl and let sit for 30 mins.
- 3
Knead the dough: Add the salt and mix with medium high speed for around 8 mins or until the dough becomes smooth and pulls away from the sides of the mixing bowl. If the dough stays too sticky to do this then add extra flour, one tbsp at a time, until the dough releases.
- 4
Rise the dough: Cover the dough and place in a warm draft free spot to rise for about an hour or until doubled in size.
- 5
Stretch and fold the dough: Dampen hands. Reach in and grab the edge of the dough and fold over gently. Don't punch the dough down. Turn the bowl a quarter turn and repeat folding 3 more times. Cover and let rest until doubled in size, approx 30 mins. Repeat this whole process one more time.
- 6
Shape the dough: Weigh out the dough into 10 equal pieces. Place one piece of dough on a non floured work surface. Cup a hand over it and roll the dough against the work surface in small circles until the ball tightens and the surface of the ball is very smooth. Place tightened ball son a floured tray, cover and let rest for 20 mins.
- 7
Shape papos secos shape: Flatten dough ball to 6 inch circle on a generously floured surface. Use side of the hand to chop an indentation through the middle of the circle. Grab the two ends of the indentation and gently pull to an oval shape. Fold in half along the indentation. Twist the two ends to fat points then press lightly down to seal. Move shaped papos secos to a floured tray, cover and let rise in warm draft free area until almost doubled in size, around 30 mins.
- 8
Bake the papos secos: Preheat the oven to 425°F (218°C). In order to add steam to the oven prepare a small oven safe vessel as well as some boiling water. Just before the bread goes in the oven place the vessel filled with hot water on shelf below the one the bread will use. Slide in the bread immediately and close the oven door right away to trap the steam. Bake for 15-20 mins or until the bread is golden brown. Remove and cool on a rack. Enjoy!
- 9
Store the bread: The bread will keep at room temperature in an airtight container for 2-3 days. If keeping for longer pack in a ziplock bag and store in the freezer for up to 3 months.